Profiteroles with thick fig cream

Profiteroles with thick fig cream

Noon khameii

Mark Roper

The joy of profiteroles is that you can make them as fancy – or as simple – as you please. Sweetened whipped cream perfumed with rosewater or with a spoonful of good homemade jam stirred through it would be almost as lovely as this thick fig cream. Fill the profiteroles at the last moment to stop the pastry going soggy.


Quantity Ingredient
3 teaspoons ground cinnamon
1 1/2 tablespoons caster sugar

Thick fig cream

Quantity Ingredient
150g dried figs, roughly chopped
50g caster sugar
200ml water
1/2 lemon, juiced
300ml thickened cream, chilled
2 tablespoons thick natural yoghurt
1/4 cup icing sugar
lemon or orange juice, (optional)

Choux pastry

Quantity Ingredient
75ml water
75ml milk
70g unsalted butter
80g plain flour, sifted
3 eggs
1/2 lemon, zested
1/2 teaspoon ground cinnamon


  1. To make the thick fig cream, bring the figs, caster sugar, water and lemon juice to a boil in a small, heavy-based saucepan over a medium heat. Lower the heat and simmer gently for about 15 minutes, or until the figs break down to a paste. Cool for a few minutes, then whiz to a smooth purée in a food processor. Set aside until ready to serve, but don’t refrigerate.
  2. Whip the cream, yoghurt and icing sugar to medium-stiff peaks, then chill until ready to use.
  3. To make the choux pastry, preheat the oven to 180ºC. Line baking trays with baking paper. Combine the water, milk and butter in a heavy-based saucepan over a medium heat until the butter melts, then bring to a boil. Add the flour all at once and beat vigorously with a wooden spoon until the dough comes together as a smooth paste. Lower the heat and continue beating until the paste thickens and dries and comes away from the sides of the pan in a ball.
  4. Tip the choux pastry into the bowl of an electric mixer fitted with a K-beater and leave to cool for a minute. With the mixer on low speed, add the eggs, one at a time, ensuring that each is thoroughly incorporated before you add the next. Continue beating until you have a smooth, stiff paste. Briefly beat in the lemon zest and cinnamon.
  5. Spoon heaped tablespoons of the choux pastry onto the prepared baking trays, leaving about 5 cm between each one to allow for expansion – you should get 24 profiteroles. Bake for 10 minutes, then decrease the heat to 140ºC and bake for a further 15–20 minutes, or until the profiteroles are puffed and golden. Transfer to a wire rack and pierce the side of each profiterole to release the hot air – this stops them going soggy.
  6. When ready to serve, take the chilled cream out of the fridge and loosely fold in the fig paste. If the paste is very stiff, loosen it first with a little lemon or orange juice. Use a sharp knife to cut the tops off the profiteroles and fill each with a generous spoonful of the cream, then replace the tops. Mix the cinnamon with the caster sugar and dust on the profiteroles. Serve straight away with a cup of tea or coffee or as a dessert, with fresh berries.
Middle Eastern
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